Pea Soup with Mushroom Cream Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Fresh garden peas combine with a hint of basil for a delightfully light spring soup. A unique mushroom drizzle adds extra depth to this beautiful creation. Sally Sibthorpe â Shelby Township, Michigan Ingredients:
1/2 pound sliced baby portobello mushrooms, divided |
1 tablespoon butter |
1/4 cup chopped onion |
1 garlic clove, minced |
1/2 cup half-and-half cream |
3 tablespoons sherry or reduced-sodium chicken broth |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
3/4 teaspoon salt, divided |
5 cups fresh or frozen peas, divided |
3 cups reduced-sodium chicken broth |
2 tablespoons lemon juice |
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil |
Directions:
1. Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender.
2. Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside.
3. In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended.
4. Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas. Yield: 6 servings.
|
|